Southern Fried Chicken with Adobo and Herbs

Directions

1. In a large bowl, whisk together the buttermilk, adobo seasoning, smoked paprika, garlic powder, onion powder, thyme, oregano, salt, and black pepper.
2. Add the chicken pieces to the marinade, turning to coat well. Cover and refrigerate for at least 2 hours, preferably overnight, for maximum flavor and tenderness.
3. In a separate bowl, combine the flour, cornstarch, baking powder, fresh parsley, and fresh thyme. Mix well.
4. Remove the chicken from the marinade, allowing excess liquid to drip off, then dredge each piece thoroughly in the seasoned flour mixture. Press gently to ensure a good coating.
5. Heat vegetable oil in a large, heavy skillet or deep fryer to 170°C (340°F). The oil should be deep enough to submerge the chicken halfway.
6. Carefully place the chicken into the hot oil, skin-side down if applicable. Fry in batches to avoid overcrowding.
7. Cook for 12–15 minutes per side, turning once, until the coating is deep golden brown and the chicken is cooked through with an internal temperature of 74°C (165°F).
8. Transfer fried chicken to a wire rack or paper towel-lined plate to drain excess oil.
9. Let rest for 5 minutes before serving to keep the chicken juicy and crisp.

Recipe Details

Prep Time: 20 minutes
Marinating Time: 2–12 hours
Cook Time: 30 minutes
Total Time: About 3 hours
Servings: 4–6
Difficulty: Medium

Variations & Substitutions

• Use boneless chicken tenders for faster cooking and a kid-friendly option.
• Add cayenne pepper or chili powder for extra heat.
• Substitute buttermilk with plain yogurt thinned with a little milk.
• Bake at 200°C (400°F) for 40–45 minutes for a lighter version, flipping halfway.

Serving Suggestions